Braised Beef Chilli

Method7 steps

1. 1

   Step 1: Heat the oven to 120°C for the low covered braise.

2. 2

   Step 2: Peel the onions (3) and garlic (4 cloves) and pulse all of them until finely chopped. Hold the prepared chopped aromatics for cooking.

   Uses 3 Onions · 4 cloves Garlic

3. 3

   Step 3: Take the braising beef (1 kg) from the refrigerator. Heat the measured two tablespoons olive oil in a large ovenproof casserole. Sear all the beef on each side until golden.

   Uses 1 kg beef suitable for slow braising · 2 tbsp olive oil for initial beef sear

4. 4

   Step 4: Lift the browned beef onto a plate. Cut the chorizo (300g) into bite-size pieces and brown all of it in the casserole with the separate small slug of oil, then lift it out too. Remove the ancho stalks. Add all the held chopped onion and garlic, cumin (2 tsp), allspice (2 tsp), cloves (1 tsp), cinnamon stick (1 large), bay leaves (3), dried oregano (2 tsp) and both ancho chillies (2) to the retained chorizo oil. Cook until the aromatics soften. Keep the browned beef and chorizo held separately.

   Uses All the browned beef · A small additional slug olive oil for browning chorizo · 300g Chorizo · All the prepared chopped aromatics · 2 tsp Cumin · 2 tsp Allspice · 1 tsp Cloves · 1 large Cinnamon stick

5. 5

   Step 5: Season the cooked aromatic mixture with salt and black pepper. Add all the vinegar, both cans of tomatoes with their juices, ketchup and dark brown sugar (2 tbsp), stirring to combine.

   Uses All the cooked aromatic mixture · Salt for chilli sauce, to taste · Black pepper for chilli sauce, to taste · 3 tbsp Balsamic Vinegar · Two 400 g cans of plum tomatoes with juice · 2 tbsp Tomato Ketchup · 2 tbsp Dark Brown Sugar

6. 6

   Step 6: Return all the held beef and chorizo to the sauce with the measured 400 ml water. Bring the complete mixture to a simmer, cover and place in the 120°C oven for two hours.

   First covered beef braise at 120°C · 120 minUses All the complete sauce · All the held browned beef · All the held browned chorizo · 400 ml water for the selected water braising route

7. 7

   Step 7: After the first two hours, check the beef and stir in both cans of already cooked borlotti beans. Cover and return to the same low oven for a further hour. Check the beef is very tender before serving; continue gentle covered cooking if necessary to reach that endpoint. Pull the tender beef apart with two forks in the sauce, remove the cinnamon stick, bay leaves and any visible whole spices, then serve.

   Further covered braise after adding beans · 60 minUses The complete partially braised chilli · Two 400 g cans of cooked borlotti beans